Sinple Vegetable Beef Soup
8 servings
Ingredients
1 pound ground beef
2 quarts water
1 (14.5 ounce) can diced tomatoes
1 onion, chopped
4 potatoes, peeled and cubed
1 (16 ounce) package frozen mixed vegetables
8 cubes beef bouillon, crumbled
1/2 teaspoon ground black pepper
Directions
Cook beef until brown in large pot over medium heat. Drain. Add water, tomatoes, onion, potatoes, vegetables, bouillon and pepper. Bring to boil then reduce heat and simmer for 45 minutes.
Nutritional Information open nutritional information
Amount Per Serving Calories: 254 | Total Fat: 8.4g | Cholesterol: 34mg
WW Points: 6
Saturday, January 1, 2011
Slow-Cooked Shredded Pork Recipe
By: Taste of Home
The tasty pork filling for these sandwiches requires very little work because it's prepared in the slow cooker. The mild, sweet sauce is appealing.
8 Servings
Prep: 15 min. Cook: 6 hours
Ingredients
1 boneless whole pork loin roast (2 to 3 pounds)
1 large onion, thinly sliced
1 cup beer or nonalcoholic beer
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon prepared horseradish
8 sandwich rolls, split
Directions
Place the roast in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
Remove pork; shred with two forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls. Yield: 8 servings.
Nutrition Facts: 1 serving (4 ounces) equals 413 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 847 mg sodium, 50 g carbohydrate, 2 g fiber, 29 g protein.
WW Points: 11
By: Taste of Home
The tasty pork filling for these sandwiches requires very little work because it's prepared in the slow cooker. The mild, sweet sauce is appealing.
8 Servings
Prep: 15 min. Cook: 6 hours
Ingredients
1 boneless whole pork loin roast (2 to 3 pounds)
1 large onion, thinly sliced
1 cup beer or nonalcoholic beer
1 cup chili sauce
2 tablespoons brown sugar
1 tablespoon prepared horseradish
8 sandwich rolls, split
Directions
Place the roast in a 3-qt. slow cooker. Top with onion. Combine the beer, chili sauce, brown sugar and horseradish; pour over pork and onion. Cover and cook on low for 6 to 6-1/2 hours or until meat is tender.
Remove pork; shred with two forks. Return meat to cooking juices; heat through. Use a slotted spoon to serve on rolls. Yield: 8 servings.
Nutrition Facts: 1 serving (4 ounces) equals 413 calories, 10 g fat (4 g saturated fat), 56 mg cholesterol, 847 mg sodium, 50 g carbohydrate, 2 g fiber, 29 g protein.
WW Points: 11
Simple Tomato Sauce for Chicken Parmigiano
Serve this simple sauce with some breaded chicken and pasta for an easy, tasty meal.
Simple Tomato Sauce for Chicken Parmigiano
By Rachel Ray, Food Network
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
Enjoy!
Simple Tomato Sauce for Chicken Parmigiano
By Rachel Ray, Food Network
2 tablespoons extra virgin olive oil
1 small white onion, finely chopped
3 cloves garlic, minced
1 (14 ounce) can chunky style crushed tomatoes
1 (28 ounce) can crushed tomatoes
1 cup chicken broth or stock
A handful fresh basil leaves, torn into small pieces
Coarse salt
1 1/2 cups shredded provolone
1/2 cup grated Parmigiano-Reggiano
1 pound spaghetti, cooked to al dente
Set water on to boil for pasta and prepare according to package directions for al dente. Before coating chicken, add oil, onions and garlic to a saucepan to cook medium low heat. Stir occasionally for 10 minutes while you are working on the chicken. Add both cans of tomatoes and a cup of chicken broth and bring sauce to a bubble. Reduce heat to a simmer until ready to serve. Stir in torn basil and season sauce with salt, to your taste.
Place a little of the sauce on the chicken tenders, top with the shredded provolone and Parmigiano. Place in oven or broiler to melt the cheese and then serve. Coat the hot, cooked pasta lightly with sauce then serve.
Enjoy!
Tator Tot Breakfast Casserole
Tator Tot Breakfast Casserole
8 servings
Ingredients
1 pound ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2 eggs
2 pounds tater tots
Directions
Preheat oven to 350.
Brown sausage over medium heat and drain. Spread over bottom of 9x13 casserole. Top with cheese.
Beat together milk and eggs & pour into casserole. Add tator tots.
Baked for 40 minutes. Cool before serving.
Nutrition info: Per Serving Calories: 475 | Total Fat: 36.4g | Cholesterol: 101mg
WW Points: 13
8 servings
Ingredients
1 pound ground pork breakfast sausage
2 cups shredded Cheddar cheese
2 cups milk
2 eggs
2 pounds tater tots
Directions
Preheat oven to 350.
Brown sausage over medium heat and drain. Spread over bottom of 9x13 casserole. Top with cheese.
Beat together milk and eggs & pour into casserole. Add tator tots.
Baked for 40 minutes. Cool before serving.
Nutrition info: Per Serving Calories: 475 | Total Fat: 36.4g | Cholesterol: 101mg
WW Points: 13
Swedish Meatballs with Noodles
adapted from Rachel Ray Recipe
Frozen Meatballs
Sauce
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream
1 bag wide egg noodles
1 tablespoon butter
A handful of chopped parsley
Prepare egg noodles according to directions. Meanwhile, prepare sauce.
Bake Meatballs per package directions.
To prepare sauce: Melt butter over medium heat, then add flour & whisk until smooth. Add sherry slowly while whisking. Cook until sherry reduces in half. Add broth and whisk until thickened slightly. Remove from heat and whisk in salt, pepper, Dijon & Sour cream.
Drain noodles & toss with butter & parsley. Add Meatballs to sauce and serve over noodles.
adapted from Rachel Ray Recipe
Frozen Meatballs
Sauce
3 tablespoons butter
2 tablespoons flour
1/2 cup dry sherry
1 cup beef broth
Salt and pepper
1 teaspoon Dijon mustard
1/2 cup sour cream
1 bag wide egg noodles
1 tablespoon butter
A handful of chopped parsley
Prepare egg noodles according to directions. Meanwhile, prepare sauce.
Bake Meatballs per package directions.
To prepare sauce: Melt butter over medium heat, then add flour & whisk until smooth. Add sherry slowly while whisking. Cook until sherry reduces in half. Add broth and whisk until thickened slightly. Remove from heat and whisk in salt, pepper, Dijon & Sour cream.
Drain noodles & toss with butter & parsley. Add Meatballs to sauce and serve over noodles.
Lemon Broccoli Rice with Chicken
This recipe is brought to you courtesy of Philadelphia Cooking Creme.
Lemon-Broccoli Rice with Chicken
By: PHILADELPHIA Cooking Creme
Prep Time:
15 Min
Ready In:
24 Min
Original Recipe Yield 4 servings
Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 (10 ounce) tub PHILADELPHIA Original Cooking Creme
2 cups frozen broccoli florets, thawed
2 teaspoons lemon zest
2 cups hot cooked rice
Directions
Heat oil in large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5 to 6 min. or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir 2 min. Stir in lemon zest.
Serve over rice.
Amount Per Serving Calories: 390 | Total Fat: 15.6g | Cholesterol: 95mg
WW Points: 9
Lemon-Broccoli Rice with ChickenBy: PHILADELPHIA Cooking Creme
Prep Time:
15 Min
Ready In:
24 Min
Original Recipe Yield 4 servings
Ingredients
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into strips
1 clove garlic, minced
1/4 teaspoon ground black pepper
1 (10 ounce) tub PHILADELPHIA Original Cooking Creme
2 cups frozen broccoli florets, thawed
2 teaspoons lemon zest
2 cups hot cooked rice
Directions
Heat oil in large skillet on medium-high heat. Add chicken, garlic and pepper; cook 5 to 6 min. or until chicken is done, stirring frequently.
Add cooking creme and broccoli; cook and stir 2 min. Stir in lemon zest.
Serve over rice.
Amount Per Serving Calories: 390 | Total Fat: 15.6g | Cholesterol: 95mg
WW Points: 9
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